Blackberries always make me nostalgic for the summers of my childhood. I always loved picking wild blackberries and making jam with my mom and sisters. Blackberry bourbon butter is a great way to use up those summer blackberries. I loved eating this butter on fresh waffles with maple syrup. How would you eat blackberry bourbon butter?
1/2 c. butter
8 large fresh blackberries (about 2 tbsp.)
2 tsp. bourbon
2 tsp. honey
Mash blackberries in a small bowl then put them in a small saucepan on medium heat. Add the bourbon and honey. Bring the mixture to a boil while stirring. Once boiling, remove from heat. Once cooled, add 2 tbsp. of the blackberry-bourbon-honey mixture to the butter. Stir it into the butter. Pack the butter into a ramekin and let it cool for 30-60 minutes in the refrigerator.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.